Chicken Spring Roll Bowls
with Crunchy Veggies & Hoisin-Peanut Sauce
Everything the family loves about Vietnamese-style spring rolls, but in a bowl! This bountiful dish is packed with bright colours, summery veggies and rice vermicelli, ready to dip into a sweet-tangy-umami sauce that mixes peanut, ponzu and hoisin. Torn mint leaves add a fragrant freshness that complements the savoury grilled chicken thighs and contrasts with the lingering richness of the sauce. For an interactive dinner, let the little ones decorate their own bowls.
We will send you:
Shredded red cabbage
Bunch of mint
Ponzu lime sauce
Contains: Peanuts, Sesame, Soy, Wheat
You will need:
Salt & pepper
Grill pan (or BBQ)
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Bring a large pot of salted water to a boil. Halve the cucumbers lengthwise; thinly slice crosswise on an angle. Pick the mint leaves off the stems. In a medium bowl, combine the cabbage, ¼ of the ponzu and a drizzle of oil; season with S&P.
Grill the chicken
Pat the chicken dry with paper towel. In a large bowl, combine the chicken*, ¼ of the hoisin, ¼ of the remaining ponzu and a drizzle of oil; season with S&P. Grill on the BBQ (or in a partially covered grill pan heated with a drizzle of oil on medium-high), 4 to 6 min. per side, until cooked through. Transfer to a cutting board. Let rest for 5 min. before slicing against the grain.
Make the sauce
While the chicken cooks, in a medium bowl, combine the peanut butter and ¼ cup water; stir until smooth. Add the remaining hoisin and ponzu; stir well.
Boil the vermicelli
While the chicken continues to cook, add the vermicelli to the pot of boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Drain; rinse under cold water and toss with a drizzle of oil to prevent sticking.
Plate your dish
Divide the vermicelli between your bowls. Top with the cabbage, carrots, cucumbers and chicken. Garnish with the mint (tear before adding). Drizzle the hoisin-peanut sauce on top. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.